YIELD Makes 8 servings
To peel pearl onions, cut off the stem end from each onion and plunge the onions into boiling water for 2 minutes; rinse onions in cold water. The skins will slip off.
|3||pounds red potatoes, well-scrubbed and cut into 1-1/2-inch cubes|
|1||package (10 ounces) pearl onions, peeled|
|2||tablespoons olive oil|
|2||teaspoons dried basil or thyme|
|3/4||teaspoon dried rosemary|
|3/4||teaspoon black pepper|
- Preheat oven to 400°F. Spray large shallow roasting pan (do not use glass baking dish or potatoes will not brown) with nonstick cooking spray.
- Add potatoes and onions to pan; drizzle with oil. Combine basil, paprika, salt, rosemary and pepper in small bowl; mix well. Sprinkle over potatoes and onions; toss well to coat lightly with oil and seasonings.
- Bake 20 minutes; toss well. Continue baking 15 to 20 minutes or until potatoes are browned and tender.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||18 %|